1. Chop the pork belly and ginger until fine and frothy
2. Celery and chives mince
3. Mix the inner foam/celery/scallion foam and add the egg oil 13-flavor light soy sauce chicken powder salt
4. Use chopsticks to quickly stir in one direction to make the ribs evenly, and refrigerate to taste
5. Mix the water, oily skin material, flour, lard, water and sugar into the oily skin dough
6. Mix the pastry ingredients: flour and lard into pastry dough, and put them in the refrigerator for 20 minutes to relax.
7. Divide the loose water and oil skin into 15 small portions
8. The shortbread is also divided into 15 small portions
9. Roll out after wrapping
10. And then roll up
11. After all, put it in the refrigerator and relax for 20 minutes
12. Take it out after it relaxes, take one and roll it out
13. Roll up again
14. After doing this step, put it in the refrigerator again to relax for 20 minutes
15. Take it out after 20 minutes and repeat the steps 13/14/15 each time. It is ready to use: take a small portion and roll it into a block.
16. Wrap the right amount of minced meat
17. Just wrap round like a bun, and do all of them in turn
18. Mix the egg yolks and egg whites and mix well
19. Brush evenly on the surface of the mooncake and sprinkle with sesame seeds
20. Put it in a 200-degree oven for about 20 minutes and it will be out
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